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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
DI PIAZZA PIZZERIA in HIALEAH currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 5 major, 13 minor.
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What stands out in this inspection history
The latest inspection on September 1, 2026 shows 23 observation rows: 5 critical, 5 major, and 13 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
DI PIAZZA PIZZERIA has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meatballs (46F - Cooling) inside walk in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food not identified and segregated in standing unit by back door.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored above raw steak on freezer. Operator stored properly.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed breadcrumbs stored on soiled container. Operator removed breadcrumbs and start to cleaned .
- [02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked chicken thawed at walk in cooler not date marked.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked food containers prepared onsite and held more than 24 hours not properly date marked.
- [08B-12-5] Stored food not covered. Observed flour and semolina bags not covered by dry storage area. Also observed frozen prosciutto not covered inside reach in freezer.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter sauce (44F - Cold Holding), as per operator less than 2 hours on reach in cooler across stove. Operator moved to walk in cooler.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour bag by dry storage. Operator removed.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula in standing water at 92° F. next to steam table at kitchen area.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior by dishwashing machine.
- [29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hose used to rinse at 3 compartment sink, no gap, below rim.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed thorough kitchen.
- [16-03-4] Accumulation of debris inside warewashing machine.
- [25-05-4] Single-service articles improperly stored. Observed a case of plastic containers stored on floor at kitchen area. Operator stored properly.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit across stove. Observed can opener holder soiled with grease. Also observed grease accumulated on microwave, at kitchen area.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meatballs (46F - Cooling) inside walk in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on clams tags.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
- [38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at dishwashing area.
- [08B-38-4] Food stored on floor. Observed flour bag stored on floor at dry storage area. Operator stored properly.
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